Creamy Vegan Red Pepper Pasta

Bring a large pot of generously salted water to a boil. Cook the rigatoni according to the package directions until al dente, then drain and return to the pot.

While the pasta cooks, set the oven broiler to high. Spread cherry tomatoes on a baking sheet, toss with a drizzle of olive oil, salt, and pepper. Broil for 10 to 15 minutes, checking often, until the skins burst and char in spots.

Combine cashews, olive oil, water, roasted red pepper, garlic, nutritional yeast, and salt in a high-speed blender. Process until completely smooth and creamy, scraping down the sides as needed.

Pour the blended sauce over the hot pasta and stir until every piece is well coated. Divide among bowls, spoon blistered tomatoes on top, and finish with fresh chives and basil.